Recipe for Pumpkin Protein Waffles
Easy yummy pumpkin waffles with plenty of protein for you rockstar macro counters.
Servings: 4 waffles
Ingredients
- *1 cup/120g unbleached all-purpose or GF all-purpose flour I used King Arthur Flour brand
- *3/4 tablespoon baking powder
- *1/2 teaspoon baking soda
- *1 tablespoon swerve no=calorie sweetener or use 1 tablespoon sugar or coconut sugar
- *pinch of salt
- *56 grams Bowmar Pumpkin Spice Protein Powder I buy this on the Bowmar website or Quest Salted Caramel Protein Powder (available widely, and on Amazon.com or another protein powder that you like (a vanilla/caramel/pumpkin flavor profile would be best, but chocolate may work, too!
- *1/2 cup skim milk I usually use Fairlife brand
- *1/2 cup/122g canned pumpkin regular or organic
- *1 whole egg
- *1 teaspoon vanilla extract
- *20g mini chocolate chips- optional
Instructions
- 1) Mix all dry ingredients in a large bowl.
- 2) Mix skim milk, pumpkin, egg, and vanilla extract in a smaller bowl and add to the dry ingredients. Use a rubber spatula to make sure all ingredients are blended together but do not overmix.
- 3) Heat waffle iron until the indicator light comes on signaling it's ready.
- 4) Ladle approximately 1/4 of the batter into the center of each waffle well.
- 5) Cook until your waffle iron indicates that the waffles are ready, or until steam stops coming out of the sides of the waffle iron, about 4 to 5 minutes. If you like crispier waffles than I do: keep 'em in the waffle iron for a bit longer than I do.
- 6) Open the waffle iron and carefully lift the edge of each waffle with a fork to remove the waffles from the waffle iron.
- 7)Serve immediately or cool and refrigerate or freeze for later. Pop in the toaster to crisp them up right before serving, if desired.